Hi friends! Ever wondered what it’s like being vegan in East Africa? Read on, I’m about to tell you all about it. But first, you may be wondering, what in the world was I doing in East Africa, and why has my blog been silent for so long?! Well, after graduating in May (yes, y’all, finally!) I had the great opportunity to participate in a study abroad session in Tanzania with UT Arlington and the University of Cincinnati. I asked my mom if that could be my graduation gift–to go to Tanzania with my classmates and learn how to give back using my recently acquired landscape architecture skills. My mom was absolutely supportive of this idea, and she also suggested that I expand my trip to include Taiwan (for a personal meditation retreat) and Vietnam (for vacation with family), before embarking to Tanzania. So I have been abroad for a month this summer, and am finally back home now, settled enough to start blogging more about the experiences! Continue reading
Summer is almost upon us! Time for all the refreshing foods, like this green papaya salad!
My apologies for the huge hiatus on the blog, y’all, my design thesis has been my main priority for about a year now! I am happy to report that I have successfully defended my thesis to graduate. This past weekend, I finally graduated with my Master’s in Landscape Architecture! It still feels so surreal to type those words. I’ve been an emotional, nostalgic mess, and am preparing for an international trip to 3 countries, but that didn’t keep me from getting back in the kitchen!
I’ve had a few potlucks in the past couple weeks, so I’ve been making this green papaya salad a lot. Everyone has been loving it! It’s a classic Thai/Vietnamese dish, and yesterday I made it again for mom for Mother’s Day. Besides spring rolls, Vietnamese salads are one of my mom’s favorite things to eat! Continue reading
This past weekend, the sunlit and cozy interiors of The Creek Cafe welcomed a trickling but steadily increasing stream of curious diners, all eager to get a taste of the cafe’s new vegan Omakase menu. Nestled in the historic Lakewood neighborhood in Dallas, the spot describes itself as Americana with a Tokyo twist. On a normal day, they serve breakfast, pastries, French toast, and Japanese-style fluffy pancakes. Their special two-night vegan event saw such a popular demand that reservations sold out! My dear friend Christina and I were among the lucky attendees, and I’m excited to share our experience with you.
Omakase (お任せ): a Japanese phrase meaning “respectfully leaving another to decide what is best.” In this case, the diner is entrusting the chef to make the decision about the dishes to be served. This gives the chef creative flexibility, and also provides the diner with a unique experience.
There are some dishes that are such staples, you could make them with your eyes closed. Tofu scramble is that dish for me. I KNOW, soo basic. But soo good. Just like avocado toast, tofu scramble is a vegan breakfast classic, loved by all. I told y’all, my body is in need of the hearty basics after all the crazy indulgences at the Houston Vegandale Festival.
Tofu scramble was the first thing my mom ever taught me in the kitchen. She likes to make hers a bit on the salty side, because we would usually eat it with plain white rice. SO GOOD. It’s a staple that stands the test of time. Last year, one of my vegan friends told me that my tofu scramble back in high school actually introduced her to vegan food. High school was at least 10 years ago…I was so touched!! Omnivores have told me that this scramble even rivals the one at a certain beloved vegan diner around these parts (Spiral Diner, I still love you and your migas; don’t come for me, hahaha). My cousin Jackie is also obsessed with my tofu scramble and has always asked me exactly how I make it, so I made a Highlight about it on my Instagram to share the process; check it out here!
It’s high time I had a post on here dedicated to this beloved classic. My sister Anna and I often find ourselves making a huge batch of tofu scramble every week or so, especially when we find tofu on sale for 25 cents a box! Yes, that happened this weekend, and we bought ten boxes. My mom was so proud, but she said we should’ve gotten 20. #asianmoms
Tofu scramble is satisfying, quick, and packed with nutrients and protein. And it’s so easy to pack in veggies and customize it to your liking! You can make it so many different ways, depending on your mood. Tofu scramble is THE most versatile dish in any vegan’s repertoire. Everyone’s got their own way of making it, and here’s mine! Lately, I’ve been obsessed with lemon pepper and I put it in everything. It really brightens up a tofu scramble! Continue reading
Baking on a rainy morning…there are few things this satisfying and comforting.
Lychee is one of my favorite southeast Asian fruits, second only to mangosteen. Its pink-white flesh is glossy, delicate and aromatic…the vibrant taste is absolutely unique. Think of a grape, but juicier, with smooth floral, rosy notes and pear undertones. Even comparing it to a grape is slightly insulting, because its freshness and flavor is on an entirely different level.
Clearly, lychee is my valentine this year. Lychee is also considered a lucky fruit in Chinese culture, symbolizing family abundance and harmony, so this dessert would be a fun fusion dish for Lunar New Year gatherings this weekend. Red and golden hues make a lucky color palette. Continue reading